Fiesta Quinoa and Chicken Salad

For the quinoa:
Heat 2 to 3 quarts water to a boil over high heat. Rinse quinoa under cool water 3 times, draining in between each rinse. Add salt to boiling water and then add the rinsed quinoa. Stir once then boil uncovered for 10 minutes.

After 10 minutes, drain quinoa. Return approximately 1 inch of water to a boil. Place colander used to drain quinoa over the boiling water. Cover with a kitchen towel and place a lid over the top. Let steam for 10 minutes.

After 10 minutes, remove the lid and move pot off the heat leaving towel in place. Let stand for 5 minutes. After 5 minutes, fluff with a fork and add to a large bowl to eventually mix with rest of salad ingredients.

For the chicken:
While quinoa cooks, mix together diced chicken, salt-free seasoning, salt, and hot sauce (if using). Spray a skillet with cooking spray and heat over medium high heat. Add chicken and cook until no longer pink, approximately 5 minutes. Once cooked, move chicken to a plate and set aside.

For the dressing:
In a small bowl, whisk together the vinegar, oil, garlic, Splenda or sugar, cumin, and oregano. Add salt and pepper to taste. Vinaigrette should be strong tasting. It will be absorbed by quinoa and the taste will mellow significantly.

For the salad:
Add dressing to the bowl with the quinoa and toss until absorbed. The quinoa will absorb the dressing better if it is still warm. Once dressing is absorbed, add cooked chicken, black beans, green and red pepper, red onion, corn, and cilantro. Toss salad together until thoroughly mixed.